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Care to share your hits and misses yesterday? Here's
- Thread starter pat-nocal
- Start date
Winner for me: Warm Mushroom Salad with Hazelnuts
A friend of mine made this at a potluck, and I added it to the T-day menu. The recipe says use sherry or white vinegar. My friend used all white and it was a little harsh. I started with sherry and added white vinegar until it took on a bit of tartness. (about 50/50). Will do that again. The day before, I sauteed the mushrooms and tossed them in the dressing, then reheated them for serving.
http://smittenkitchen.com/blog/2010/03/warm-mushroom-salad-with-hazelnuts/
A friend of mine made this at a potluck, and I added it to the T-day menu. The recipe says use sherry or white vinegar. My friend used all white and it was a little harsh. I started with sherry and added white vinegar until it took on a bit of tartness. (about 50/50). Will do that again. The day before, I sauteed the mushrooms and tossed them in the dressing, then reheated them for serving.
http://smittenkitchen.com/blog/2010/03/warm-mushroom-salad-with-hazelnuts/
Hat tip to Cheezz, I also made Daisy's Flan. Perfect little something different alongside
pumpkin and apple pies. Seriously, this recipe is a work horse in my collection. I can't imagine life before it. (Dark ages....) smileys/smile.gif
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=84910
pumpkin and apple pies. Seriously, this recipe is a work horse in my collection. I can't imagine life before it. (Dark ages....) smileys/smile.gif
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=84910
"Spatchcock" is my new favorite curse word.
So, no doubt because I attempted to spatchcock our 16 lb. bird myself, the cooking times were off, and I was still waiting at 4pm (3 hours after I'd put the bird in the oven) for the breast to reach temp. smileys/frown.gif I used to think my aunt--who does the bird the day before, then reheats, that day--was nuts, but I'm starting to think that's maybe the way to go, especially when you live in an apartment with a kitchen right next to the dining room. It was about 65 here yesterday (yay!), but it felt like 80 in our dining room from the oven cranked up to 450/400.
Everything else was ok, but it was too much work for one person. And my method of relaxing--wine plus watching Fred Astaire's greatest dance sequences on my phone--wound up keeping me up until 4:30am. (Yes, I've read all those articles about screen time and melatonin, and it still didn't sink in). smileys/frown.gif But everyone seemed to enjoy it. I don't understand how my mom makes it look effortless, though.
So, no doubt because I attempted to spatchcock our 16 lb. bird myself, the cooking times were off, and I was still waiting at 4pm (3 hours after I'd put the bird in the oven) for the breast to reach temp. smileys/frown.gif I used to think my aunt--who does the bird the day before, then reheats, that day--was nuts, but I'm starting to think that's maybe the way to go, especially when you live in an apartment with a kitchen right next to the dining room. It was about 65 here yesterday (yay!), but it felt like 80 in our dining room from the oven cranked up to 450/400.
Everything else was ok, but it was too much work for one person. And my method of relaxing--wine plus watching Fred Astaire's greatest dance sequences on my phone--wound up keeping me up until 4:30am. (Yes, I've read all those articles about screen time and melatonin, and it still didn't sink in). smileys/frown.gif But everyone seemed to enjoy it. I don't understand how my mom makes it look effortless, though.
G
Guest
Guest
my meal
Everyone's favorite of the night was the sausage crostini (a Joanne Weir recipe posted previously). It is now a tradition here for Thanksgiving. The other app was Sally's cheese crackers with bacon jam.
My turkey meat was just right but the skin was not as good as I would have liked.
My stuffing (Charlie's Grandmother's) was slightly undercooked so not as good as has been in years past.
Bourbon apple sweet potato casserole was good but not as good as when I made a half recipe as a test. The smaller quantity of apples caramelizes better.
Stewed green beans were just OK.
The fig and cranberry sauce was excellent, made with home-grown figs this year!
Gravy was yummy and I made a triple batch so I have lots left over (Ina Gartin recipe).
My guests brought mashed potatoes and dessert.
Everyone's favorite of the night was the sausage crostini (a Joanne Weir recipe posted previously). It is now a tradition here for Thanksgiving. The other app was Sally's cheese crackers with bacon jam.
My turkey meat was just right but the skin was not as good as I would have liked.
My stuffing (Charlie's Grandmother's) was slightly undercooked so not as good as has been in years past.
Bourbon apple sweet potato casserole was good but not as good as when I made a half recipe as a test. The smaller quantity of apples caramelizes better.
Stewed green beans were just OK.
The fig and cranberry sauce was excellent, made with home-grown figs this year!
Gravy was yummy and I made a triple batch so I have lots left over (Ina Gartin recipe).
My guests brought mashed potatoes and dessert.
mariadnoca
Moderator
"Sweet Treats:" Apple Pie Tassies and Cinnamon Shortbread
The apple pie poppers recipe didn't make enough and given I was running late, made a batch of cinnamon shortbread. Both were well received and there was none left despite 2 pumpkin pies. We only had 11 people this year.
http://www.copymethat.com/r/CadYztn/apple-pie-poppers/
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_02461_zpshf8zcrpy.jpg
The apple pie poppers recipe didn't make enough and given I was running late, made a batch of cinnamon shortbread. Both were well received and there was none left despite 2 pumpkin pies. We only had 11 people this year.
http://www.copymethat.com/r/CadYztn/apple-pie-poppers/
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_02461_zpshf8zcrpy.jpg
Erin and Sylvia & anyone else, spatchcock til you drop advice
Ladies and anyone else who didn't fare well with spatchcocking a turkey....may I offer an idea?
Why pick one of the most important dinner days in the year (when invariably guests are invited) to try spatchcocking the very first time? It takes practice just like any other method. Try it when there is no pressure on you to "perform".
When I learned to spatchcock I first tried it on Cornish Game Hens (still one of my favorite ways to prepare these little hens). I took and put them, still in their plastic wrapper, in the sink breast side down and cut out the back bone through the wrapper. Then I flattened and voila. Spatchcock.
Then I learned how to spatchcock a chicken. I did the same thing as above. Flattening is harder but still pretty easy. Voila. Spatchcock.
Learning by roasting or grilling, I could then gauge cooking time with no trouble after a few times cooking them for "regular" dinners.
Then I tried an 18 lb turkey. I did the same thing. Cut through the plastic and cut out the backbone. Harder for sure but I knew what I was doing even though it was my first turkey. I found that breaking the breastbone on both sides helped a lot in flattening the turkey. I treated it like just a big chicken. Voila. Spatchcock. I knew that roasting a turkey the "regular" way would take 12-15 min/ lb at 325 degrees so that would be 3.6 hrs. Spatchcocking lessens the cooking time so I figured 9-10 min/lb. I marinated the bird for two hours before putting in the oven (which was thoroughly pre-heated) so it was still chilly but not really cold when I put it in. It turned out perfectly. By the way, I did not have other dishes in the oven- I have two ovens so the sides went into the other oven so as not to bring the temp down.
My advice to conquer this method is to start with smaller birds and get the feel of spatchcocking. Do it for "normal" dinner nights until you get your confidence. Then try the big bird and I think you will be looking forward to doing it again and again.
Ladies and anyone else who didn't fare well with spatchcocking a turkey....may I offer an idea?
Why pick one of the most important dinner days in the year (when invariably guests are invited) to try spatchcocking the very first time? It takes practice just like any other method. Try it when there is no pressure on you to "perform".
When I learned to spatchcock I first tried it on Cornish Game Hens (still one of my favorite ways to prepare these little hens). I took and put them, still in their plastic wrapper, in the sink breast side down and cut out the back bone through the wrapper. Then I flattened and voila. Spatchcock.
Then I learned how to spatchcock a chicken. I did the same thing as above. Flattening is harder but still pretty easy. Voila. Spatchcock.
Learning by roasting or grilling, I could then gauge cooking time with no trouble after a few times cooking them for "regular" dinners.
Then I tried an 18 lb turkey. I did the same thing. Cut through the plastic and cut out the backbone. Harder for sure but I knew what I was doing even though it was my first turkey. I found that breaking the breastbone on both sides helped a lot in flattening the turkey. I treated it like just a big chicken. Voila. Spatchcock. I knew that roasting a turkey the "regular" way would take 12-15 min/ lb at 325 degrees so that would be 3.6 hrs. Spatchcocking lessens the cooking time so I figured 9-10 min/lb. I marinated the bird for two hours before putting in the oven (which was thoroughly pre-heated) so it was still chilly but not really cold when I put it in. It turned out perfectly. By the way, I did not have other dishes in the oven- I have two ovens so the sides went into the other oven so as not to bring the temp down.
My advice to conquer this method is to start with smaller birds and get the feel of spatchcocking. Do it for "normal" dinner nights until you get your confidence. Then try the big bird and I think you will be looking forward to doing it again and again.
I've been kinda confused by the problems so many had but I
have only spatchcocked chickens. It seemed that maybe breaking the breast bone of a big turkey to flatten may be the problem? I'm sure it would be a bit harder. Like Cathy said, try it again with a chicken and I'm sure you won't have problems.
have only spatchcocked chickens. It seemed that maybe breaking the breast bone of a big turkey to flatten may be the problem? I'm sure it would be a bit harder. Like Cathy said, try it again with a chicken and I'm sure you won't have problems.
G
Guest
Guest
I prefer the "leaping frog" approach, for chicken at least
This is my go-to way to prep a chicken for roasting or grilling. I am a crispy skin fan and this technique preserves the skin and meat of the back. My favorite roast chicken: leap frog prep; salt heavily, overnight uncovered in the fridge, slow roast to 155 in the breast, rest at least 30min, blast the skin crisp at 500, rest again then serve, trying to resist eating the whole skin by yourself.
I also leap-frog my turkey but since I have never been able to get the skin right, spatchcocking may be just as good.
http://www.gourmet.com/magazine/2000s/2009/06/leaping-frog-chickend996.html?printable=true
This is my go-to way to prep a chicken for roasting or grilling. I am a crispy skin fan and this technique preserves the skin and meat of the back. My favorite roast chicken: leap frog prep; salt heavily, overnight uncovered in the fridge, slow roast to 155 in the breast, rest at least 30min, blast the skin crisp at 500, rest again then serve, trying to resist eating the whole skin by yourself.
I also leap-frog my turkey but since I have never been able to get the skin right, spatchcocking may be just as good.
http://www.gourmet.com/magazine/2000s/2009/06/leaping-frog-chickend996.html?printable=true
heather_in_sf
Well-known member
I cooked a bag of "tiny green beans" from S&W, brought them to a boil 1/2 filled with water in a pan
and when they were done I cold water shocked them and they hung out in the sink in a strainer until dinner. While we were putting everything into pretty bowls I heated them up with butter and they were the best beans! It was pretty funny because, hello, frozen beans, but no one guessed.... Perfect, buttery and squeaky.
and when they were done I cold water shocked them and they hung out in the sink in a strainer until dinner. While we were putting everything into pretty bowls I heated them up with butter and they were the best beans! It was pretty funny because, hello, frozen beans, but no one guessed.... Perfect, buttery and squeaky.
heather_in_sf
Well-known member
I made great gravy, and it was from the turkey neck stock, a box of TJ's gravy,
some madera wine, lemon juice, white pepper, the leftover brandy from plumping golden raisins for the dressing. No wonder it was good, it was mostly high proof.
The drippings for the gravy were served as "jus" because the turkey was braised in beer with caraway seeds, very Austrian from our Austrian friend who brought it with her, along with more dressing and bourbon yams.
I helped her heat up the turkey and the sides. My sister had made dressing, pie, and had peeled and cut up the potatoes, so I started the potatoes cooking, mashed and dressed them, finished the gravy up, did the green beans (above) and helped mom whip the cream. She did pretty well but it was late and her dementia was showing a bit by then. I made everyone espresso. Dinner was lovely though, and I wished I had more time to visit with her and my sister but instead I did up all of the dishes and ran the dishwasher. We arrived at 4 and left at 9:30 pm, not bad for a nice Thanksgiving.
some madera wine, lemon juice, white pepper, the leftover brandy from plumping golden raisins for the dressing. No wonder it was good, it was mostly high proof.
The drippings for the gravy were served as "jus" because the turkey was braised in beer with caraway seeds, very Austrian from our Austrian friend who brought it with her, along with more dressing and bourbon yams.
I helped her heat up the turkey and the sides. My sister had made dressing, pie, and had peeled and cut up the potatoes, so I started the potatoes cooking, mashed and dressed them, finished the gravy up, did the green beans (above) and helped mom whip the cream. She did pretty well but it was late and her dementia was showing a bit by then. I made everyone espresso. Dinner was lovely though, and I wished I had more time to visit with her and my sister but instead I did up all of the dishes and ran the dishwasher. We arrived at 4 and left at 9:30 pm, not bad for a nice Thanksgiving.